Intelligence
En esta última entrega de la extensa serie de tres partes de Hervé Lucien-Brun, el autor detalla los pasos finales en el proceso de llevar el camarón de cultivo al mercado. Aquí echamos un vistazo a los protocolos adecuados para recibir producto en la planta de procesamiento, para su pesaje, clasificación y congelación.
Intelligence
In this final installment of Hervé Lucien-Brun’s comprehensive three-part series, the author details the final steps in the process of taking farmed shrimp to the marketplace. Here we take a look at the proper protocols for receiving at the processing plant, weighing, grading and freezing.
Intelligence
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Intelligence
Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products.